This hamburger hashbrown casserole is super easy to prepare and makes a great family dinner any day of the week! It's loaded with perfectly seasoned ground beef, veggies, hashbrowns, and of course, lots of melted cheese! You can even assemble your casserole the night before to save yourself some extra time!
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Instructions
Preheat your oven to 375°F (190°C) and lightly oil or spray a 3-quart baking dish with non-stick cooking spray.
Heat a large skillet with 1 tablespoon of olive oil over medium-high heat and add the onions. Saute until translucent, about 2-3 minutes, then add the minced garlic and cook for 30 seconds more.
Add the ground beef and brown it until no pink remains. Use a wooden spoon or spatula to break up the meat as it cooks.
Use a colander to drain the ground beef mixture and return it to the pan. Add the all-purpose seasoning and stir to combine. Pour in the beef broth and bring to a simmer, then remove from heat.
Meanwhile, place the thawed hash browns in a clean dish towel then twist and squeeze tightly over the sink to remove all excess water. Add the sour cream, frozen peas & carrots, dried hash browns, and ⅔ of the shredded cheddar cheese, to the beef mixture and stir to combine.
Pour the beef and hash brown mixture into your prepared baking dish. Place your casserole in the oven, uncovered, and bake at 375°F (190°C) for 40 minutes.
Take the casserole from the oven and top with remaining cheddar cheese. Return to the oven for 5 minutes to let the cheese melt, then remove it from the oven and serve hot.
Notes
If you'd like to add more veggies, try sauteeing some diced bell peppers or mushrooms with the onions and garlic, or you could use more frozen and thawed veggies like corn (added at the same time as the peas & carrots).
If you like a little heat, try adding some diced jalapenos!
You can assemble this casserole the night before, wrap it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the total time when cooking a cold casserole.
If you want to freeze this casserole, I recommend doing so before you bake it. Assemble as directed, let it cool, then wrap it tightly with a layer of plastic wrap and a layer of foil and freeze for up to 2 weeks. Transfer it to the fridge to thaw overnight before baking.
To store: Place leftovers into an airtight container, or cover the casserole dish tightly with plastic wrap, and refrigerate for up to 3 days.
To reheat: Individual portions of this casserole can be reheated in the microwave, or you can cover the whole casserole (in the baking dish) with foil and reheat in the oven at 375°F (190°C) until heated through.